Vegan Lemon Mayo

INGREDIENTS

3 tbsp Aquafaba (brine from can of chickpeas)
2 tsp Dijon Mustard
2 tbsp Cider Vinegar
250ml Lemon & Thyme cold pressed rapeseed oil
Good pinch of Salt & Pepper

METHOD

Put all of the ingredients in a jug and blend using a stock (immersion) blender until thick & creamy (about 10-20 seconds). Store in an airtight container in the fridge (will keep for about 2 weeks).

Don’t forget to make a great hummus with those chickpeas!